By NEMS Daily Journal
Camporee Award-Winning Can’t Com-Pear Cobbler
3 cans pear halves
2 boxes yellow cake mix
2 teaspoon almond extract, divided
4 teaspoons apple pie spice, divided
1 (2-ounce) package sliced almonds, divided
3 sticks butter
Drain juice from pears, set the pears aside and reserve the juice. In a gallon ziptop bag, combine cake mixes, eggs, 1 teaspoon almond extract, 11⁄2 cups reserved pear juice, 2 teaspoons apple pie spice and half the almonds, crushed. Have a Boy Scout squish the bag to mix the ingredients well.
Spray a Dutch oven with cooking spray. Place a double layer of heavy-duty foil in the Dutch oven and spray the top layer with cooking spray. Place the pears on foil in bottom of Dutch oven. Cube the butter and place on top of pears. Drizzle remaining almond extract over butter and sprinkle with remaining apple pie spice. Squeeze the batter from the ziptop bag on top. Cook over a campfire (9 coals underneath the Dutch Oven and 12 on top of Dutch oven) and check after 35 minutes. (If using an oven, bake at 375 degrees for 35 to 45 minutes.) Sprinkle with remaining sliced almonds and bake another 10 minutes.
12 to 14 large shrimp (21-25 count)
Sea salt and pepper
Juice of 1 lemon
2 shallots, finely diced
3 cloves garlic, chopped
1 cup all-purpose flour
2 Roma tomatoes, seeded and diced
1 cup white wine
Angel hair pasta, boiled and drained
Fresh chopped chives
Peel and devein shrimp and cut shrimp down halfway from the top. Sprinkle with salt, pepper and lemon juice. Set aside.
Sauté shallots and garlic in olive oil. Dredge shrimp in flour and shake off excess. Add shrimp to shallot mixture and sauté until almost done. Add tomatoes and white wine, then basil. Serve shrimp atop cooked pasta. Garnish with fresh chopped chives.
1 dozen corn tortillas
1⁄2 to 3⁄4 cup vegetable oil
1 onion, diced
2 (7-ounce) cans diced green chilies
1 dozen eggs
Salt and pepper
1 pound coarsely grated Cheddar cheese, divided
1 jar thick and chunky picante sauce
In a large cast iron skillet over a campfire, soften corn tortillas in a little bit of oil, one at a time, about 10 to 15 seconds on each side. Set aside to cool.
Pour remaining oil in skillet, add onion, and cook until onions are soft and clear. Tear each tortilla into 4 to 6 pieces and place on top of onions. Stir. Add chilies and stir together. Add eggs and scramble in the skillet. Add salt and pepper to taste. While eggs are cooking, add half the cheese. Stir until eggs are done. Cover with remaining cheese. Take off the campfire and call the Scout patrol to breakfast. Let each Scout and leader garnish individual servings with picante sauce.
and Vegetable Lasagna
6 to 8 yellow squash
3 to 4 zucchini
1 eggplant, peeled
Salt and pepper
3 skinless, boneless chicken breasts
1 box lasagna noodles
1 jar marinara sauce
4 ounces grated Parmesan cheese
1 pound grated Mozzarella cheese
8 ounces ricotta or cottage cheese
8 fresh basil leaves
Cut squash and zucchini into long planks from top to bottom, about 1⁄2-inch thick. Cut eggplant into rings. Season all with olive oil, salt and pepper. Grill on both sides until halfway done. Grill chicken until done. Cook pasta noodles. Slice cooled chicken into strips.
Step 1: In a large baking dish, assemble in layers: pasta, one-fourth of the sauce, zucchini, eggplant, squash, grilled chicken, one-fourth of sauce. Sprinkle with Parmesan and Mozzarella and top with pasta noodles.
Step 2: Spread ricotta cheese, chopped fresh basil and a sprinkle of Parmesan on top.
Step 3: Repeat layers in Step 1. Top with remaining sauce, Mozzarella and Parmesan. Bake at 325 degrees for 45 minutes. Let rest before serving.
Apple-Ginger Marinade for Steaks
2 cans frozen apple juice concentrate
1 apple juice can of water
1 (8-ounce) bottle low-sodium marinade for steaks
1 cluster fresh ginger, peeled and diced
3 tablespoons Durkee’s steak dust
Combine all ingredients. Add about 2 ounces of marinade per steak in a ziptop bag and marinate for 1 hour or up to 24 hours before grilling. Flip the bag over at the halfway point of marinating.
Note: Charles Pride cooks steaks marinated in this mixture for Boy Scouts at their Order of the Arrow celebration meal at Camp Yocona.